STARTERS & BAR

* SHRIMP ROLL:
Stuffed with eggplant, cream cheese with coriander vinaigrette, with a crunchy layer.

* SALMON ROLL:
Stuffed with celery, spinach and cream cheese, with a crunchy layer.

* CHILORIO ROLL:
Stuffed with chilorio – shredded pork cured with a mix of chilies – and avocado, served with white onion sauce.

* CROCODILE ROLL:
Stuffed with cream cheese, served with star fruit and coconut sauce.

* GOAT CHEESE:
Served inside puff pastry and Italian dressing.

* MUSHROOMS:
Filled with surimi, with a crunchy layer

* BBQ WINGS:
Chicken wings, served with guacamole.

* SCORPIONS:
Stuffed with cream cheese, served with chimichurri sauce.

* SALMON CARPACCIO:
Smoked salmon served with vinaigrette and rish of coriander and tomato.

* MIXED ‘TAPAS’:
Goat cheese with dehydrated tomato, dry-cured Spanish ham, mushrooms and smoked Gouda cheese.

*PITA BREAD ‘PIZZETA’ WITH SHRIMPS
Peppers and shrimps sautée, served with chipotle sauce.

* ARABIAN BREAD PIZZETA:
Served with mushrooms, red and green peppers, ham and cheese.

* ASSORTED CHEESES TRAY:

* ASSORTED COLD CUTS AND CHEESES TRAY

* ASSORTED COLD CUTS TRAY

* MAKIZ

MAZAGO
Avocado, cucumber, shrimp, covered with mazago

SALMON
Avocado, cucumber, surimi, covered with salmon

ARRACHERA (steak)
Avocado, serrano peppers, arrachera inside.

CHEESE
Avocado, shrimp in breadcrumbs, covered with cheese.

EEL
Avocado, shrimp, covered with eel.

Note: all makis are served with tampico sauce and soy sauce.

FONDUE

* SWISS FONDUE:
Assorted cheeses, herbs, nuts and white wine.

* INDIAN FONDUE:
Assorted cheeses, cashews, curry and red wine.

*TROPICAL FONDUE
Combination of cheeses, fine herbs, nut, white wine, and shrimps.

SALADS

* 5-ELEMENTS SALAD:
Selection of lettuces, spinach, nuts and strawberry, with cassis and strawberries vinaigrette.

* FRENCHY SALAD:
Mix of lettuces, apple and nut, served with celery dressing.

* ORIENTAL SALAD
Mix of lettuces, spinach, tomato, pecans, sesame oil with surimi dressing.

SANDWICHES

* 7-GRAINS:
Turkey ham, apple and blue cheese.

* AMERICAN:
Roast beef, cheese and avocado.

* SPANISH
Avocado, cured ham with prunes hydrated on balsamic vinegar.

All sandwiches served with lettuce, tomato, house, dressing and french fries.

SOUPS AND PASTAS

* SPAGHETTI DI MARE
With shrimp, octopus, crab and scallop cream

* SPAGHETTI A LA CARBONARA:
Served with pancetta, garlic, parsley, bacon and cream.

*PENNE RIGATE
Zucchini with a creamy touch of spearmint

* LINGUINI
Al pesto rosé, served with dehydrated tomato, pine nut, and peppers sautée.

* LASAGNE BOLOGNESE:
Traditional recipe, with beef.

* RAVIOLLI SALVATORE:
Filled with meat, with a fine four-cheese sauce and small pieces of caviar.

REGIONAL DISHES

* GUACAMOLE:
A classic dish with avocados from Michoacán.

* ‘TARASCA’ SOUP:
Bean and tomato cream with avocado, cream, black pepper, and ranch cheese.

* HUCHEPOS:
Young corn tamal, served with Poblano pepper strips and corn.

* CORUNDAS:
Triangular corn tamal, served with pork in red sauce.

* MORELIA STYLE ENCHILADAS:
Served in guajillo chili sauce, filled with cheese and chicken, served with potatoes and carrots.

MAIN COURSES

* CHICKEN BREAST:
Stuffed with spinach, mushrooms and Gouda cheese, served with Poblano pepper sauce.

* CHICKEN BREAST:
Stuffed with pumpkin flower and cheese, served on top of coulis.

* TUNA STEAK:
With garlic, over a bed of guacamole, and fried with sesame sauce.

* ONIX SHRIMPS:
Breaded in coconut, served with rice and mango sauce.

* SALMON:
Marinated with champagne vinegar, served with huitlacoche and vegetables in oyster sauce.

* CROCODILE:
Served in star fruit and coconut sauce.

* ONIX SWISS ENCHILADAS:
Filled with chicken in Poblano pepper sauce, grated.

* ARRACHERA TENDERLOIN:
Served with beans, guacamole and adobera cheese.

* TAMPIQUEÑA
Served with guacamole, French fries, and enchiladas.

* RIB-EYE STERLING SILVER:
Served with noisette potato.

* CHICKEN NUGGETS:
Served with French fries (children dish).

DESSERTS

* STRUDEL:
Apple and carrot.
With ice-cream

* CHEESE CAKE:
Served with red fruits

* MANGO AND PINEAPPLE TART
With a touch of cream cheese, nuts, and caramel with tequila. With ice-cream

* NUT TART
With a touch of maple syrup. With ice-cream

* ICE-CREAM CUP:
Served with milk caramel to the tequila.
(ask for our flavors).